Savory crock pot corn chowder.

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Name: Chicken Corn Chowder
Prep time: 20 min
Cook time: 6 h 20 min
Total time: 6 h 40 min
Yield: 10
Cuisine: not set
Ingredients: 2 Boneless chicken breasts raw; 2 large Russet potatoes cubed; 1/2 tablespoon Black pepper; 1/4 cup Butter cubed; 1 clove Garlic minced; 2 bags Frozen corn; 1/2 Red bell pepper diced; 1 Jalapeno Pepper finely chopped; 4 cups Chicken broth; 24 ounces Heavy whipping cream; 6 slices Bacon cooked and chopped; 1 Green onion diced

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INGREDIENTS

2 Boneless chicken breasts ; raw
2 large Russet potatoes ; cubed
1/2 tablespoon Black pepper
1/4 cup Butter ; cubed
1 clove Garlic ; minced
2 bags Frozen corn
1/2 Red bell pepper ; diced
1 Jalapeno Pepper ; finely chopped
4 cups Chicken broth
24 ounces Heavy whipping cream
6 slices Bacon ; cooked and chopped
1 Green onion ; diced

Servings

INSTRUCTIONS

Wash an peel the potatoes. Cube the butter, dice the potatoes and bell pepper, mince the garlic clove, and finely chop the jalapeno.

Place the butter in the bottom of a large crock pot. In order, add the garlic, potatoes, chicken, jalapeno, red pepper, corn, black pepper, and chicken stock. No need for salt if using full sodium chicken broth. Cover and cook for 6 hours on low heat.

At the end of six hours, use a hand mixer to puree some of the soup. The starches from the pureed corn and potatoes will help to thicken the soup without having to add any flour or corn starch. Add the heavy whipping cream, and cook for an additional 20 minutes.

Top with optional bacon and green onion and serve.

NOTES

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Chicken Corn Chowder

2 Boneless chicken breasts raw
2 large Russet potatoes cubed
1/2 tablespoon Black pepper
1/4 cup Butter cubed
1 clove Garlic minced
2 bags Frozen corn
1/2 Red bell pepper diced
1 Jalapeno Pepper finely chopped
4 cups Chicken broth
24 ounces Heavy whipping cream
6 slices Bacon cooked and chopped
1 Green onion diced

Wash an peel the potatoes. Cube the butter, dice the potatoes and bell pepper, mince the garlic clove, and finely chop the jalapeno.

Place the butter in the bottom of a large crock pot.  In order, add the garlic, potatoes, chicken, jalapeno, red pepper, corn, black pepper, and chicken stock. No need for salt if using full sodium chicken broth. Cover and cook for 6 hours on low heat.

Top with optional bacon and green onion and serve.

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Nutrition

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Serving Size: 1 Serving (710g)
Recipe Makes: 10 Servings

Calories: 1520
Calories from Fat: 1007 (66%)

Amt Per Serving		% DV

	Total Fat 111.9g	149 %
	Saturated Fat 42.4g	212 %
	Monounsaturated Fat 42.6g
	Polyunsanturated Fat 18g
Cholesterol 512.1mg		158 %
Sodium 575.8mg		20 %
Potassium 1460.9mg		38 %
Total Carbohydrate 16g		5 %
	Dietary Fiber 1.1g	5 %
	Sugars, other 14.8g
Protein 107.2g		153 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1520

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